Dr. Dobells Beef-Tea
Ingredients
Directions
Prepare
Combine the minced beef and cold water in a pot.
Let it macerate for 2 hours at a temperature not exceeding 150°F (65°C).
Cook
Press the mixture with a wooden spoon until it boils.
Add salt and let it simmer gently for 15 minutes.
Serve
Pour the beef tea into a serving dish without straining it.
Serve with dry toast or lightly boiled rice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Rump steak
- Supplies the meat flavour and juices that dissolve into the liquid to make the tea.
- Cold water
- Draws out the meat's juices gently, producing a thin, drinkable broth.
The step that matters
Macerating below 150°F (65°C). Heating the meat above this temperature tightens its muscle proteins and squeezes out liquid, so the tea becomes cloudy and less flavourful. Keeping the mixture cool lets the juices dissolve slowly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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